Italian Bread Soup Pudding-Mary

Italian Bread Soup Pudding-mary Recipe

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Bonnie Beck


I love this on a cold raining day.
It's easy and cheap to make.

★★★★★ 1 vote
30 Min
30 Min


loaf of day old french or italian bread, sliced 1 inch thick
beef, pork, chicken, or turkey soup with vegetables
spaghetti sauce
head of cabbage, shedded
parmesan cheese
salt and pepper to taste


1Mix your spaghetti sauce with your soup.

In a buttered deep rectagular pyrex dish place a layer of bread.

Put 2 ladles full of the soup and sauce mixture on top of the slices of bread that are in your pan.
2Sprinkle a thick layer of parmesan cheese of top. Add a layer of raw cabbage. Salt and pepper to taste.

Keep laying until you have used up the bread.
3Bake until bubbling and cooked through.

Serve hot.
4I have made this with Clam and Seafood Chowder. Just eliminate the spagheti sauce, unless you are using a Manhattan Chowder. It's also great with Gouda Cheese, Cheedar, Swiss or other cheeses. Just depends on what soup or chowder you are using.

Sometimes I have made it without the spaghetti sauce.

About Italian Bread Soup Pudding-Mary

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy